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Orange Eggnog
(Serves 2 to 3)
1 cup cold milk
1 egg
1/2 cup orange juice
1/2 tsp. vanilla
1 tsp. powdered sugar
Directions:
Mix all ingredients in bowl, and beat for two
minutes with an eggbeater. Serve.
Sweet Potato Pone (Pudding)
(Serves 10 to 12)
3 lbs. sweet potatoes
1/2 cup butter
2 lbs. sugar
2 14-oz. cans coconut milk
1 14-oz. can evaporated milk
1 Tbsp. vanilla
1/2 cup raisins
2 Tbsp. grated ginger
Directions:
1. Preheat oven to 350° F.
2. Grate sweet potatoes.
3. Add sugar and coconut milk.
4. Stir until sugar dissolves, then add evaporated
milk, butter, vanilla, and raisins.
5. Stir until thoroughly mixed, and pour into a 9 x
11 inch baking pan. Bake for 45 to 60 minutes.
Carrot Coconut Bread
(Serves 6 to 8)
3 eggs
1/2 cup cooking oil
1 tsp. vanilla
2 cups finely shredded carrots
1 cup sugar
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
2 cups grated coconut
1 cups raisins
Directions:
1. Preheat oven to 350° F.
2. In a large bowl, beat the eggs until light. Stir in
cooking oil and vanilla. Add carrots, coconut and
raisins, and mix until well blended.
3. Combine the flour, salt, baking powder, cinna-
mon, and sugar. Sift into the first mixture. Stir
until well blended.
4. Spoon into loaf tin that has been well buttered
and dusted with flour. Bake in oven for about 1
hour.
5. Remove from tin, and cool thoroughly. Its flavor
and texture improves if wrapped and refrigerated
for several days.
Recipes